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A processing method, the technology of Kudingcha, which is applied in the field of Kudingcha processing, can solve the problems of not being able to maintain the original taste of tea and increase the cost, and achieve the effects of easy implementation, quality assurance and high profit
Inactive Publication Date: 2014-12-24
廖广千
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Problems solved by technology
[0004] After deep processing of Kudingcha, not only the original taste of the tea itself cannot be maintained, but also the cost will increase a lot
Method used
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[0019] Below in conjunction with embodiment the method of the present invention is further described.
[0020] A processing method of kudingcha, the technical proposal includes the following steps: tea collection→withering→cracking→twisting→setting→drying→finished tea leaves.
[0021] The specific implementation is as follows:
[0022] 1. Collect fresh and tender tea leaves free from pests and diseases, pesticide residues, and ready to use.
[0023] 2. Spread the tea leaves evenly on a bamboo mat in a ventilated and light-transmitting room, and dry them for 15-20 hours. The tea leaves should be evenly turned several times to evaporate the water until the water content of the tea leaves is 50%-60%. After the leaf buds are soft, the withering process is completed.
[0024] 3. Use an iron pot with a large diameter, and heat it to a pot temperature of 150-200°C, then put the tea leaves in the pot and stir-fry until the leaf color of the tea leaves changes from bright green to da...
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Abstract
The invention belongs to the technical field of tea leaf processing and particularly relates to a processing method of broadleaf holly leaves. The method includes: collecting tea leaves, withering, performing fixation, rolling, setting, and drying to obtain a finished product. By the method, the quality, fragrance and taste of the tea leaves are effectively guaranteed by manual operation without the need of special facilities and equipment. In the setting step, the tea leaves are twisted into a funicular shape or rolled into a round square shape or a triangle shape, and the like so as to allow the tea leaves to be exquisite and elegant. After being brewed, the tea leaves restore a green color, show color, fragrance, taste and shape, and maintain the original taste and flavor of the tea leaves. By the method, a finished product after the broadleaf holly leaves are deeply processed can reflect the quality furthest. The method reduces a production cost, and obviously allows the tea leaves to have added-value and high benefit.
Description
technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of Kudingcha. Background technique [0002] Kudingcha (Ilex kudingcha C.J.Tseng) is an evergreen tree of Ilex kudingcha species of Ilex genus, commonly known as Ilex kudingcha, Fudingcha, and Gaolu tea. Kuding tea contains more than 200 ingredients such as Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, and proteins. The finished tea has a bitter taste and a sweet and cool taste. It has many functions such as clearing away heat and relieving heat, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, lowering blood pressure and losing weight, suppressing cancer and preventing cancer, anti-aging, and promoting blood circulation. , Known as "health tea", "beauty tea", "slimming tea", "hypertensive tea", "lon...
Claims
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Application Information
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